Oct 3 Pumpkin Oat Muffins

Delicious, warm, chocolatey, pumpkin goodness that is decedent but also good for you! These pumpkin oat muffins have very few ingredients yet manage to look and taste like a baked good from a pastry shop!

Ingredients:

2 cups of old fashioned oat (instant will NOT work for this recipe)

¼ cup of coconut sugar

½ of organic brown sugar

1 teaspoon of baking soda

½ teaspoon of baking powder

1 teaspoon of salt

1 tablespoon of cinnamon

1 tablespoon of pumpkin spice

½ teaspoon of cloves

½ teaspoon of nutmeg

2 eggs

1 can of pumpkin

1 tablespoon of coconut oil

1 teaspoon of vanilla extract

Directions:

Combine all ingredients except the eggs into a blender and blend until smooth ( until you cannot see chunks of oats).

In a separate bowl crack the yolks into the blender and put the egg whites into the separate bowl. Blend the yolks into the mixture in the blender.

While blending beat the egg whites( with a fork, whisk or electric mixer) until stiff peaks have formed.

Fold the egg whites into the pumpkin mixture.

At this point you can also add ½ cup of Enjoy Chocolate chips which are nut and dairy free, or leave them out. (I personally LOVE the chocolate but Tyler likes them plain:))

Bake at 375 degrees for approximately 23 minutes (this will depend on your oven as everything always cooks differently in ovens)

Take out and let rest, this will allow the muffins to firm up and become more stable.

As this recipe uses all natural and preservative free ingredients these muffins must be kept in the refrigerator. However they warm up beautifully and they are also awesome to freeze and then take out for those surprise guests that always show up! Just warm in the oven for 10 minutes at 250 degrees.